Almond oil sweet (Daucus carota)

Origin of Sweet Almond essential oil:
The Almond tree is a native of the warmer parts of originated in western or
central Asia, by 4000BC they had spread extensively and have been widely
used for both culinary and other purposes for thousands of years. They were
introduced to Northern India in the 16th century by Persians immigrants who
settled in the region and as with Portugal and Spain, almonds are now an
established ingredient in some North Indian cuisines in particular the
Mughlai style of cooking.

Description of Sweet Almond :
It was very early introduced into England, probably by the Romans, and
occurs in the Anglo-Saxon lists of plants, but was not cultivated in England
before 1562 and then chiefly for its blossom.

Appearance : Bright and clear oily liquid

Aroma : Light, Slightly sweet and nutty

Color : Clear pale yellow

Chemical constituents:: Sweet almond oil has various
chemical compounds that include consists chiefly of Olein, with a small
proportion of the Glyceride of Linolic Acid and other Glycerides.

ExtractionIt is extracted by cold expression of nuts.

Pharmaceutical uses:
Sweet almond oil is used as a moisturizer and as a carrier oil in
aromatherapy. It is an effective emollient, softening and smoothing the
skin. It is one of the most commonly used carrier oils because it does not
leave a greasy residue. It is obtained from the dried kernel of the almond
tree. The oil from the almond nut is rich in vitamin A and a superb natural
moisturiser. Sweet almond oil is very beneficial for dry and mature skin,
providing necessary moisture.

Flavorings
Fresh sweet almonds possess demulcent and nutrient properties but as the
outer brown skin sometimes causes irritation of the alimentary canal, they
are blanched by removal of this skin when used for food. Though pleasant to
the taste, their nutritive value is diminished unless well masticated, as
they are difficult of digestion and may in some cases induce nettlerash and
feverishness. They have a special diabetic value. They contain practically
no starch and are therefore often made into flour for cakes and biscuits for
patients suffering from diabetes.